Classic Ajapsandali
Main Dishes • Georgian
Description
A wonderful vegetable medley: bell peppers, tomatoes, onions, and herbs are stewed together, then combined with fried eggplants. Before serving, it's best to let the dish sit in the refrigerator for a few hours.
Ingredients
- Eggplants 2½ kg
- Sweet Pepper 5 pieces
- Onion 1½ kg
- Cilantro 2 bunches
- Basil 3 bunches
- Dill 2 bunches
- Parsley 2 bunches
- Garlic 6 cloves
- Tomatoes 5 lbs
- Salt to taste
- Safflower Oil to taste
Step-by-Step Guide
Step 1
Finely chop the onion, add it to a pot with sunflower oil, and sauté over medium heat until golden brown.
Step 2
Peel the tomatoes, chop them, and add to the pot with the onions.
Step 3
Slice the bell pepper into half rings and add it to the pot with the onions and tomatoes.
Step 4
Finely chop the garlic and add it to the vegetables.
Step 5
Chop all the greens and add them to the pot when the vegetables are almost cooked.
Step 6
Sauté the vegetables for another 10 minutes, then season with salt after cooking.
Step 7
Slice the eggplants into 8 mm thick pieces, sprinkle with salt, and let them sit for 10 minutes.
Step 8
Then sauté the eggplants in sunflower oil.
Step 9
Place the cooked eggplants into the vegetable mixture, stir well, and refrigerate for a few hours.
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